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Red Swan Pizza

300 - 45850 Yale Rd, Chilliwack · Restaurant

Official record from Fraser Health →

Inspection summary

Red Swan Pizza has been inspected 12 times by Fraser Health Authority since June 2, 2022. The most recent inspection, on September 4, 2026, recorded 1 infraction.

5 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on May 22, 2026. For example: 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 2 times across 2 separate inspections, most recently on September 4, 2026. For example: 209 - Food not protected from contamination [s. 12(a)]

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on May 20, 2026. For example: 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on April 9, 2025. For example: 306 - Food premises not maintained in a sanitary condition [s. 17(1)]

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on April 22, 2025. For example: 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]

About this data

These results come from Fraser Health Authority, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Routine Inspection

    1 infraction

    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Observed use of a hand scoop in dry goods (sesame seeds) that was not maintained in a sanitary manner.
      • Corrective Action(s): Ensure food is protected from contamination - scoop removed and placed in dishwashing area during inspection. New clean/sanitized scoop to be used or clean/sanitize current scoop prior to use in dry goods.
      • Correct by: Immediately.
      • Violation Score: 3
  2. Routine Inspection

    0 infractions

  3. Follow-Up Inspection

    0 infractions

  4. Follow-Up Inspection

    1 infraction

    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler is not in use and not operational.
      • Corrective Action(s): Repair walk-in cooler. Do not use walk-in cooler until follow-up inspection is conducted by health inspector.
      • Date to be corrected by: May 25, 2026
      • Violation Score: 9
  5. Follow-Up Inspection

    2 infractions

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Food contact surface sanitizer at 10 ppm chlorine at the three compartment sink.
      • Corrective Action(s): Repeat violation from previous inspection and yesterday's inspection. Remake food contact surface sanitizer to 100 to 200 ppm chlorione.
      • Violation Score: 5
    • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: Walk-in cooler not working and is being repaired.
      • Corrective Action(s): Repair walk-in cooler to ensure that there is sufficent storage space for potentially hazardous food. The beverage cooler has been brought into the kitchen to use for the time being. Food delivery from supplier has been postponed to tomorrow May 22, 2026. Email confirmation from Corporate & Multi Unit Account Manager of Red Swan Pizza.
      • Date to be corrected by: May 22, 2026
      • Violation Score: 9
  6. Routine Inspection

    2 infractions

    • 205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
      • Observation (CORRECTED DURING INSPECTION): 1. Four inserts of potentially hazardous food products (chicken and paneer) stored in prep cooler above the insert level measured at 10C to 10.3C with a calibrated probe thermometer. The food was stored from the morning at 10:00 AM, the inspection time was around 2:00 PM.
      • 2. Walk-in cooler measured at 16.6C with a calibrated probe thermometer. The walk-in cooler digital temperature is indicated between 16.8C to 17.2C. The walk-in cooler was checked in the morning by the manager and was indicated to be 3.5C.
      • Corrective Action(s): 1. Discard the four inserts of chicken and paneer immediately.
      • 2. Remove all food from the walk-in cooler and store in the beverage cooler or sandwich prep cooler. Ensure the sandwich prep cooler is measuring at 39F or 4C.
      • Violation Score: 25
      • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): Three compartment sink food contact surface sanitizer level measured at 25 ppm chlorine.
      • Corrective Action(s): Repeat violation. Remake the sanitizer solution so that there is at least 100 ppm chlorine.
      • Violation Score: 15
      • 402 - Employee does not wash hands properly or at adequate frequency [s. 21(3)]
      • Observation (CORRECTED DURING INSPECTION): Staff does not wash their hands after using their phone or before switching tasks.
      • Corrective Action(s): Staff is required to wash their hand directly after using their phone or before switching to a new task. Staff was requested by inspector to wash their hands.
      • Violation Score: 5
    • 209 - Food not protected from contamination [s. 12(a)]
      • Observation (CORRECTED DURING INSPECTION): Food inserts in prep cooler were stacked on top of other inserts directly without a lid.
      • Corrective Action(s): Remove the food inserts. Do not stack food inserts.
      • Violation Score: 3
      • 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)]
      • Observation: 1. Hand sink does not have hot water. Staff said that it was not working when she came in today and manager confirmed it was not working in the afternoon yesterday..
      • 2. Walk-in cooler is not at 4C or below.
      • Corrective Action(s): 1. Repair hand sink so that there is hot water.
      • 2. Repair walk-in cooler or ensure walk-in cooler can maintain 4C or below before using. A follow-up inspection must be conducted before the walk-in cooler can be used.
      • Date to be corrected by: Immediately
      • Violation Score: 9
  7. Routine Inspection

    1 infraction

    • 302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
      • Observation (CORRECTED DURING INSPECTION): chlorine from the sanitizing sink was measured at 10ppm,
      • Corrective Action(s): Operator added more chlorine and tested at 100ppm, please enusre to use chlorine test strips to verify the concentration (required 100-200ppm).
      • Violation Score: 5
  8. Follow-Up Inspection

    1 infraction

    • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: operator unable to produce foodsafe certification
      • Corrective Action(s): ensure operator/ food handling staff have valid foodsafe during operation
      • Violation Score: 1
  9. Routine Inspection

    1 infraction

    • 306 - Food premises not maintained in a sanitary condition [s. 17(1)]
      • Observation: hard to reach areas & high touch areas have build up of food grime
      • Corrective Action(s): ensure areas such as faucet, behind counters & on walls, door handles of coolers & around large equipment need to be thoroughly cleaned after each use
      • Violation Score: 3
      • 502 - In operator’s absence, no staff on duty has FOODSAFE Level 1 or equivalent [s. 10(2)]
      • Observation: no valid foodsafe at time of inspection
      • Corrective Action(s): ensure at least 1 person on shift handling food has foiodsafe
      • Violation Score: 1
  10. Routine Inspection

    0 infractions

  11. Routine Inspection

    0 infractions

  12. Routine Inspection

    0 infractions

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